In a bowl, combine olive oil, lemon juice, minced garlic, oregano, and half the salt. Toss the chicken breasts until completely coated with the glistening marinade.

Preheat a grill pan over medium-high heat. Sear the chicken for 6-7 minutes per side until prominent dark char marks form and internal temperature reaches 165°F (74°C). Let rest, then slice into thick, juicy strips.

Bring the rinsed long-grain white rice, water, and remaining salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff and fold in the chopped green parsley.

Coarsely chop the cucumber, red bell pepper, and red onion. Halve the dark kalamata olives.

In a ceramic bowl, lay down a base of parsley-speckled rice on the left side. Top with the sliced grilled chicken. On the right side, arrange the fresh vegetable mix and olives. Generously sprinkle with crumbled feta cheese and black pepper.